easy zucchini recipes

This easy Zucchini Mushroom Chicken Stir Fry recipe is bursting with flavor in each and every bite! All you need is one skillet, 20 minutes, and just a handful of pantry ingredients. 

Zucchini Mushroom Chicken Stir Fry

chicken

cornstarch

vegetable oil

garlic

ginger ginger

white button mushrooms, (sliced)

zucchini,

gluten-free low-sodium soy sauce

rice vinegar

sugar

sesame seed oil, (for garnish, optional)

sesame seeds, (for garnish)

scallions, (for garnish)

Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.

Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.

Remove chicken from wok or skillet and set aside.

Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.

Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.

In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.

Stir chicken back into the skillet.

Add in the prepared soy sauce and stir to coat chicken and veggies.

Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.

Remove from heat; sprinkle with sesame oil and sesame seeds.

Garnish with scallions and serve.

Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!

Cheesy Zucchini Casserole

salt

heavy cream

eggs

parmesan cheese

garlic cloves, (minced (1 tablespoon minced garlic))

basil

nutmeg

pepper, (or to taste)

cheddar cheese, (divided)

chopped fresh parsley, (for garnish)

Preheat oven to 350˚F.

Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley; Cut and serve.

https://www.youtube.com/watch?v=Qpkxuy7tQ_8

Zucchini Casserole – Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!
FULL POST AND RECIPE: https://diethood.com/zucchini-casserole/

INGREDIENTS:

2 to 3 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
1/4 teaspoon salt
1/3 cup heavy cream
3 eggs
1/4 cup grated parmesan cheese
3 to 4 garlic cloves, minced (1 tablespoon minced garlic)
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper, or to taste
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter, sliced into 1/4-inch thick pieces
chopped fresh parsley, for garnish

DIRECTIONS:

Preheat oven to 350˚F.
Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley.

Cut and serve.

CHEESY ZUCCHINI CASSEROLE

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It's a tasty dinner idea that pleases everyone!

15 Zucchini Recipes: Stuffed Zucchini &amp; More!

zucchini

Olive oil, for rubbing

kosher salt, divided

black pepper

oregano, divided

15-ounces fire roasted crushed tomatoes**

fennel seeds

milk mozzarella cheese

Italian seasoned panko (or plain panko; omit

Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you&#8217;ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping 1/4 teaspoon salt, 1/2 teaspoon oregano and fresh ground black pepper, divided between the boats. 

Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 cup Parmesan cheese. Heat for 1 minute until warmed through. 

Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 

Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

Zucchini Tomato Bacon Bake is the a new spin on zucchini casserole.  Chunks of zucchini are baked in a homemade marinara sauce and topped with crispy bacon. Zucchini Bacon Casserole is the perfect addition to your meal.

Zucchini Tomato Bacon Bake - Zucchini Bacon Casserole

zucchini, diced in small chunks (approximately 1/4 inch pieces)

bacon

onion, diced

tomatoes

Preheat oven to 350 degrees F. Spray a 1 1/2 quart baking dish (or 8 x 8 inch) with nonstick cooking spray.

Cut bacon into small pieces and fry until crisp in a skillet; remove the bacon bits, leaving the grease in the pan.

Saute diced onions in the bacon grease until tender. Add undrained tomatoes, salt, pepper, and dried basil. Simmer for 5 minutes.

In the prepared dish, layer half the zucchini, half the tomato mixture, then repeat with the other half of both. Top with fried bacon pieces.

Cover tightly with foil, and bake for 1 hour and 15 minutes to 1 hour and a half or until the zucchini is fork tender. Let sit for 10 minutes before serving.

Zucchini Tomato Casserole with Ground Beef is a simple summer garden vegetable bake that is light and fresh without a heavy sauce to weigh you down. Our version features zucchini, onion, corn and tomatoes, but yours can be individualized to your own personal taste. 

Zucchini Tomato Casserole with Ground Beef

beef

salt and pepper,

zucchini, sliced thin

Tablespoons onion, chopped

corn

oregano

mozzarella cheese

bread crumbs

Brown and drain ground beef. Season to taste with salt and pepper. Set aside.

In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.

Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.

Sprinkle with sugar, salt, pepper and dried oregano.

Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.

Bake in a preheated 400 degree F oven for 20- 25 minutes.  The casserole is done with the zucchini is fork tender and the cheese is melted.

You will love this Persian dish celebrating the humble zucchini! Serve on its own, scoop it up in fluffy flatbread, or enjoy alongside rice.

Borani Kadoo (Zucchini and Tomatoes with Garlic Yogurt)

squash,

Extra virgin olive oil

Kosher salt

pepper

yellow onion, (finely sliced)

garlic cloves, (minced

turmeric

coriander

Aleppo pepper

tomato paste

cherry tomatoes, (halved)

water

lime, (juiced)

herbs

whole milk Greek yogurt

garlic clove, (minced

lime, (zested and juiced)

Roast the zucchini. Set a rack in the middle of your oven and preheat to 400°F. On a non-stick or foil-lined baking sheet, toss the yellow squash and zucchini with 3 tablespoons of olive oil and a pinch of salt and pepper. When the oven is hot, roast on the middle rack until tender, about 30 minutes.

Meanwhile, sauté the onions. In a large saucepan set over medium-high heat, add 2 tablespoons of olive oil. When the oil glistens, add the onion and cook until they are golden-brown, stirring continuously, about 10 minutes. Lower the heat if necessary to avoid burning.

Season the onions. Add the garlic, turmeric, oregano, coriander and Aleppo pepper. Stir until evenly distributed and the aromatics are released, about 1 minute.

Make the tomato sauce. Stir in the tomato paste and cherry tomatoes. Cook until the cherry tomatoes have broken down, about 5 minutes, then add the water and lime juice. Once the mixture starts to bubble, lower the heat to simmer until the roasted zucchini is ready.

Mix. When the zucchini is tender, remove from the oven and add to your simmering tomato sauce. Allow to simmer for a further 20 minutes, until the sauce has fully thickened.

Meanwhile, prepare the Garlicky Yogurt. In a small mixing bowl, whisk together the yogurt, lime zest, lime juice, garlic, and salt and pepper to taste. Cover and place in the fridge until you’re ready to serve.

Finish and serve. Remove the yogurt mixture from the fridge and spoon onto your serving dish, spreading it out with the back of the spoon. Spoon the zucchini mixture over the yogurt, drizzle with olive oil, and sprinkle the fresh herbs over top. Enjoy!

Wow, such flavor. I even got the young adults to try it. Their only feedback is to add chicken. They ate the whole bowl without.

Truly delicious! Takes a minute to prepare but makes a lot! We also used as a side served with sourdough bread!

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Top 6 easy zucchini recipes recipes from across the web

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Top Tags

Zucchini Mushroom Chicken Stir Fry

Cheesy Zucchini Casserole

15 Zucchini Recipes: Stuffed Zucchi...

Zucchini Tomato Bacon Bake - Zucchi...

Zucchini Tomato Casserole with Grou...

Borani Kadoo (Zucchini and Tomatoes...

The most viewed easy zucchini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine